On Aug 19, 11:58*am, Janet Wilder > wrote:
> > In article >,
> > * "Julie Bove" > wrote:
>
> > I know a lot of people use the dry onion soup mix. *I don't think I've ever
> > even bought the stuff! *I see a lot of recipes that call for a can of cream
> > of something or other soup. *I'm not much into that. *Okay for tuna
> > casserole but I don't want it in my roast.
>
> I use granulated garlic, black pepper, marjoram, thyme and bay leaves to
> season the meat. *I make the braising broth with water, red wine, a
> tablespoon of cider vinegar and little Heinz ketchup.
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

I like ketchup in pot roasts too. I'm affraid that I use more than a
litte of the stuff. Balsamic vinegar is also good - mostly for the
color. I'm not much of an herb kind of guy. I can't say when was the
last time I used marjoram or thyme.